Chicken Baked With Rice (Jambalaya) Recipe
Servings: 6
Ingredients
- 3 lb whole chicken cut into frying pcs
- 1 c. flour
- 1 Tbsp. salt Lowery's Season Salt good
- 1/4 c. extra virgin olive oil
- 2/3 c. rice (uncooked)
- 1 x clove garlic chopped
- 1 med onion minced
- 2 Tbsp. extra virgin olive oil
- 3 1/2 c. canned tomatoes (1 can) cut up
- 2 tsp chili pwdr optional
- 1 tsp salt optional
Directions
- Cut chicken into frying pcs. Coat chicken by placing in paper bag with flour and salt. Brown lightly in oil and place in a three-qt casserole with tight fitting cover.
- Brown rice, garlic, and onion in pan in that chicken was browned, using the additional oil. Add in tomatoes, additional salt if you like, and other seasonings. Pour over chicken. Cover and bake in 350F oven for 1 hour and 15 min.
- Serves 4 to 6.
- This can also be simmered, covered, on top of range for 1 hour. Stir occasionally and add in water if too dry.
- Lynne's note: I used chicken legs only, Lowery's season salt for flour, I added chili pwdr, I did not add in the 1 tsp of salt and I baked it in the oven. I worried about it being too dry in the oven so I added 1/4 c. of water with rice mix prior to pouring it over the chicken. Dish turned out wonderful. Family raved about it. Next time...Ed thought I should double the rice mix which there wasn't sufficient rice. I'd like to cut the extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 636 | |
| Calories from Fat 335 | 53% |
| Total Fat 37.41g | 47% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 707mg | 29% |
| Potassium 643mg | 18% |
| Total Carbs 40.09g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.18g | 3% |
| Protein 33.71g | 54% |
